Here’s a hearty, flavorful, and easy-to-make recipe for Slow Cooker Pinto Beans with Green Chile and Beef. This dish is comforting, budget-friendly, and great for serving a crowd — or freezing for later.
🫘🌶️ Slow Cooker Pinto Beans, Green Chile & Beef
🕒 Cook Time: 6–8 hours on LOW or 4–5 hours on HIGH
Servings: 6–8
🧾 Ingredients:
Main Ingredients:
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1 lb dried pinto beans, rinsed and sorted (no soaking needed if cooking long enough)
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1 lb ground beef (or chuck roast, diced small)
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (4–7 oz) can diced green chiles, mild or hot
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1 (14.5 oz) can diced tomatoes (fire-roasted recommended)
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4 cups beef broth (or water + bouillon)
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1½ teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika (optional)
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½ teaspoon dried oregano
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Salt & pepper, to taste
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Optional: 1 jalapeño or serrano, chopped (for heat)
Optional Add-ins:
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1 tablespoon tomato paste (for depth)
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1 tablespoon apple cider vinegar (for brightness at the end)
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½ cup chopped cilantro or green onion (for garnish)
🔪 Instructions:
1. Brown the Beef (Recommended):
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In a skillet, cook the ground beef over medium heat until browned.
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Add the chopped onion and garlic; sauté for 2–3 minutes.
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Drain excess fat and transfer mixture to the slow cooker.
Tip: You can skip browning if you’re short on time — just add all ingredients directly to the slow cooker.
2. Combine Everything:
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Add pinto beans, green chiles, diced tomatoes, spices, and broth to the slow cooker.
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Stir well to combine.
3. Cook:
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Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until beans are very tender.
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Stir occasionally if possible (especially toward the end).
4. Taste & Finish:
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Once beans are done, taste and adjust salt, pepper, or acidity (add a splash of vinegar or lime juice if needed).
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For a creamier texture, mash a few beans against the side of the pot and stir.
🍛 Serving Ideas:
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Serve with warm tortillas, cornbread, or over steamed rice.
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Top with shredded cheese, sour cream, avocado, or fresh cilantro.
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Turn leftovers into taco or burrito filling, bean dip, or even a hearty chili base.
🧊 Storage:
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Keeps in the fridge for up to 5 days
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Freezes well for 2–3 months